|Flavorless oil, such as canola, corn, safflower, or grapeseed|
Per 1 fl oz (29.57 mL): Calories, 240; Protein, 0 g; Fat, 27 g (100% cal.); Cholesterol, 0 g; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 0 mg.
Substitute ginger root, horseradish, or garlic for shallots in the basic recipe. For best results, chop ginger or horseradish very fine in a food processor, or grate with a fine-holed grater. For garlic oil, substitute olive oil for the flavorless oil if desired.
Substitute 3–4 tbsp (30 g) grated lemon or orange zest for shallots in the basic recipe.
Substitute 3½ oz (100 g) chopped fresh rosemary, sage, thyme, or oregano for shallots in the basic recipe.
Substitute 3 tbsp (45 mL) of one of the above ground, dried spices for shallots in the basic recipe. In a small pan, combine the spice with just enough oil to make a thin paste. Heat gently just until the spice starts to give off an aroma. Be careful not to burn the spice. Paprika, especially, darkens quickly. Add the spice mixture to remaining oil. Let stand, refrigerate, and filter as in basic recipe.
Select the desired quantity of one of the above fresh herbs. Drop into boiling water. Blanch 10 seconds. Drain and refresh under cold water. Drain again and pat dry with towels. Put the herbs in a blender and add a small amount of olive oil. Blend to make a paste. Measure the volume of the paste and add 4 times that volume of olive oil. Shake and let stand. Refrigerate and strain as in basic recipe.
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